We leave the Tokyo Westin at 6:30AM Sunday morning to catch a flight from Narita Airport to Singapore.  Thus, I won't have time to post an article that day.  So, I send this now, and not long after midnight Hawaii time will come a second posting to cover that absence.   By the way, did I tell you that it is cold in Tokyo?  44 F. As I indicated yesterday, I've been to Robuchon many times. Click on this  to see some of my previous visits.   Ten years ago I indicated that Joel Robuchon, a quarter century ago, was named Chef of the Century, and that he is five years younger than me. He first retired in 1995 at the age of 50. His cuisine is retrogressive, harking back to the earlier days of French cooking before all the micro-stuff you now see, called  molecular gastronomy , created in 1988, but only began to become prominent around 2000. He passed away five years ago at the age of 73. It was another perfectly clear day in Tokyo today, so we had a perfect view of Mount Fuji from sun

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